中国部分优质粳稻外观及蒸煮食味品质特征比较

马会珍,陈心怡,王志杰,朱盈,蒋伟勤,任高磊,马中涛,魏海燕,张洪程,刘国栋

Analysis on Appearance and Cooking Taste Quality Characteristics of Some High Quality Japonica Rice in China

MA HuiZhen,CHEN XinYi,WANG ZhiJie,ZHU Ying,JIANG WeiQin,REN GaoLei,MA ZhongTao,WEI HaiYan,ZHANG HongCheng,LIU GuoDong

表3 参评粳稻品种的粒型、外观品质的差异

Table 3 Differences in grain type and appearance quality of participating japonica rice varieties

指标 Index 最小值 Minimum 最大值 Maximum 平均值 Mean 极差 Range 标准差 Standard deviation 变异系数 CV (%) 粒型 Grain type 整精米粒长 L (mm) 4.04 6.63 5.05 2.59 0.63 12.38 整精米粒宽 W (mm) 2.15 2.77 2.54 0.63 0.15 6.04 整精米长／宽比值 L/W 1.52 2.91 2.01 1.40 0.36 17.76 外观品质 Appearance quality 垩白率 CR (%) 1.53 69.29 11.23 67.76 12.73 113.35 垩白度 CD (%) 0.33 40.56 3.58 40.23 6.48 181.09 L：整精米长均值;W：整精米宽均值; L/W：整精米长/宽;CR：垩白率;CD：垩白度。下同 L: Average length of polished rice; W: Average width of whole milled rice; L/W: Whole rice length/width; CR: Chalkiness rate; CD: Chalkiness degree. The same as below